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Flavorful Birria Ramen Recipe Easy Rich Consommé Broth for Dipping

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A comforting and bold birria ramen featuring tender slow-cooked beef chuck, rich consommé broth for dipping, and springy ramen noodles. This recipe blends Mexican tradition with cozy ramen slurps for a unique and satisfying meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 2 medium Roma tomatoes, halved
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 6 cups beef broth or water
  • 14 oz fresh or dried ramen noodles
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves (optional)
  • Lime wedges
  • Queso fresco or shredded Oaxaca cheese (optional)
  • Chopped white onion and fresh cilantro (for garnish)
  • Sliced radishes (for garnish)

Instructions

  1. Place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let soak for about 15 minutes until softened.
  2. Drain the chilies but reserve 1 cup of soaking liquid. In a blender, combine softened chilies, soaking liquid, quartered onion, garlic cloves, Roma tomatoes, apple cider vinegar, oregano, cumin, and a pinch of salt. Blend until smooth to create the chili paste.
  3. Heat a tablespoon of oil in a Dutch oven over medium-high heat. Season beef chunks with salt and pepper, then brown on all sides, about 4-5 minutes per batch.
  4. Pour the chili paste over the browned meat. Add beef broth (or water) and bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 3 to 4 hours until meat is fork-tender.
  5. Remove meat from pot and set aside. Strain broth through a fine mesh strainer into another pot or bowl, discarding solids. Reserve consommé broth for dipping.
  6. Shred the beef into bite-sized pieces using two forks. Adjust seasoning with salt and pepper if needed.
  7. Bring a large pot of water to a boil. Cook ramen noodles according to package instructions (3 to 5 minutes for fresh noodles). Drain and divide noodles into serving bowls.
  8. Top noodles with shredded birria meat, sliced green onions, cilantro, and optional cheese. Serve consommé broth hot on the side for dipping. Garnish with lime wedges, radishes, and chopped onion.

Notes

Keep consommé warm on stove or in a slow cooker for dipping. Adjust chili heat by reducing guajillo chilies or removing seeds. For gluten-free, substitute ramen noodles with rice or shirataki noodles. For dairy-free, omit cheese or use plant-based alternatives. Toast chilies lightly before soaking for enhanced smoky flavor. Strain consommé for a clear broth. Do not overcook ramen noodles; they should be firm but tender.

Nutrition

Keywords: birria ramen, consommé broth, beef chuck roast, slow-cooked birria, ramen noodles, Mexican comfort food, spicy broth, dipping broth

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